Thanksgiving, Hanukkah, Kwanzaa, and Christmas (Yule for Wiccans) all have such traditional recipes and flavor profiles. Of course, they vary from culture to culture and family to family. Please post entrees or side dishes that your family looks forward to on the holiday table. And, if you have any tradition or story which goes with the recipe, we'd love to hear it!
Here's an easy condiment which my mom made before every Thanksgiving and Christmas--and boy did it make the house smell good. We usually had a dollop of cranberry sauce and half a peach with our savory entree.
M'Dear's Spiced Peaches
Drain the peach juice into a deep saucepan. Set peaches aside.
Add the rest of the ingredients to the juice and boil for 5 minutes.
Add peaches into boiled syrup. Simmer for 5 minutes. (If you want a double batch, you may add another can of peaches to the boiled syrup, but they must be drained first. Don't add any more liquid.)
Let cool on the stove, then pour into glass container and refrigerate overnight, at least. Several days is better. When ready to serve, remove peaches from liquid with a slotted spoon and place in serving dish.
This sounds like something I would love.
Great idea to have recipe categories instead of separate posts for each recipe.
My daughter likes to make cranberry compote for the holidays. It was always a side at the meal but at thanksgiving I included it with breakfast and found the addition of a fruit based side was very refreshing.
1 bag of fresh cranberries
one or two large dice apples (skin on)
the zest and juice of 1 orange
a generous handful of walnut pieces
sugar to taste
Cook down the cranberries until they pop and soften slightly
add the other ingredients continue cooking just until everybody gets to know each other. The apples and walnuts should maintain their texture.
Chill and serve cold
Looks delicious, Layla!! I love sour-ish fruit concoctions with savory things. I'll try this sometime!
My mom's father was English, and we had many traditional British foods around as a child. Your recipe sounds very much like a plum conserve which my mom made. The only real differences are the cranberries instead of plums, of course, and the conserve was cooked down until it was a jam (conserve).
Hasenpfeffer (German Rabbit Stew) Recipe
4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.
Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.
Thanks, Aggie! Nice traditional German entree with that classic slightly sweet/sour flavor. Do you serve it with spätzle?